Cook and Scale
Danish Frikadeller
4 servings · 40 min total
Pan-fried pork and veal meatballs, light and juicy with a hint of onion, served the traditional Danish way with potatoes and gravy.
Ingredients
- 300 g ground pork
- 300 g ground veal
- 1 onion, finely grated
- 1 egg
- 60 g wheat flour
- 1½ dl milk
- 1 tsp salt
- ½ tsp white pepper
- 2 tbsp butter
- 1 tbsp vegetable oil
- 1 tbsp fresh parsley, chopped, to serve
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Mix the meatball mixture — Whisk the flour into the milk until smooth, then mix in the pork, veal, grated onion, egg, salt, and white pepper until well combined.
- 2.
Chill the mixture — Cover and rest the mixture in the fridge for 15 minutes so it firms up and is easier to shape.
- 3.
Shape the patties — With wet hands, shape the mixture into oval patties using two spoons.
- 4.
Fry the patties — Heat the butter and oil in a frying pan and fry the patties for 8-10 minutes per side over medium heat until deeply golden and cooked through.
- 5.
Garnish and serve — Scatter with parsley and serve with boiled potatoes, pickled cucumber, and gravy.